Content: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Background: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Pattern: Blank Waves Notes Sharp Wood Rockface Leather Honey Vertical Triangles
Welcome to Komodo Kamado

Register now to gain access to all of our features, ask queries, discuss and lot's more!

Click here to Register!

5698k

Owners
  • Content count

    1,453
  • Joined

  • Last visited

  • Days Won

    16

5698k last won the day on May 19 2016

5698k had the most liked content!

Community Reputation

315 Excellent

7 Followers

About 5698k

  • Rank
    Senior Member
  • Birthday

core_pfieldgroups_99

  • Location
    New Orleans

Recent Profile Visitors

684 profile views
  1. SOLD!! Sent from my iPhone using Tapatalk
  2. Ya know, that wouldn't be impossible for Dennis to come up with a kk version of that. [emoji848][emoji848][emoji848] Sent from my iPad using Tapatalk
  3. Aw, shucks y'all!! Sent from my iPhone using Tapatalk
  4. Agree so far, I'm in the 250° camp, but, it's a personal preference. Sent from my iPhone using Tapatalk
  5. It's called burping. Open the lid a bit to allow air in and equalize. I suppose opening the vents would do the same thing, I'm guessing you'd want to open the top first. Sent from my iPhone using Tapatalk
  6. The curved side is up, with the lip fitting under the fire ring. Sent from my iPad using Tapatalk
  7. I do. Sent from my iPhone using Tapatalk
  8. I've been watching this from the beginning. When I saw the before and after pics, that really put it in perspective. Really nice job! I see you've already figured out how great a kk is as far as control, so I say get after it! Sent from my iPad using Tapatalk
  9. What was your team name? Sent from my iPad using Tapatalk
  10. Yes, I'm using the solid deflector, but over time, small amounts of ash make it to the door. It's a maintenance item for me to occasionally remove the door, clean the inside of the door and clean the frame itself with a wire brush. Sent from my iPad using Tapatalk
  11. Hey Dennis, what about something similar for the main draft door? I very rarely open mine other than the vents, and that's to clean the ash that fallen in there blocking the door from sealing well. Sent from my iPad using Tapatalk
  12. Yep, I trim the same way, I was taught by Johnny Trigg. I don't trim the fat cap at all, it always goes down. I don't bother seasoning the fat cap either. Sent from my iPad using Tapatalk
  13. I have a 23" and a 19", both in bronze, (the only real color[emoji41][emoji41]). The 19" is more capable than 90% of Kamados out there, the only others are other kk's. whatever color you pick, you're gonna love it! Sent from my iPhone using Tapatalk
  14. I aggressively trim my briskets, I trim all the hard fat I can, except for the actual fat cap, that goes down. I don't believe you get any moisture benefit from external fat, as meathead says, fat can't swim upstream. Yours looks excellent, I wouldn't go changing much, if anything. Sent from my iPhone using Tapatalk
  15. All your grills are spectacular. I have to say though, with all the design innovations, the old flagship 23" is still my personal favorite. Sent from my iPhone using Tapatalk